I have tried many halwa suji recipes, but this one is the best ever... As far as my sis and I are concerned... I am sure you will agree too :)
Ingredients:
2 ½ tablespoonfuls (4 oz.) set butter fat
4 oz. semolina
6 oz. sugar
2 oz. milk
10 oz. water
2 tablespoonfuls sultanas
2 tablespoonfuls sliced almonds
1 ½ teaspoonfuls crushed cardamom seeds or grated nuts
A pinched of saffron
For 4 people.
Mix the sugar, saffron, milk and water, and boil for a few minutes; then pour this hot syrup into a jug. Melt the butter-fat in a large saucepan or deep frying pan, mix in the semolina and fry very slowly for about 10 minutes, stirring all the time. When the butter begins to separate from the semolina, and the mixture is a golden colour it is time to pour in the syrup. Add the will-washed sultanas, and boil quickly until all superfluous liquid has dried off, stirring all the time with a large spoon; this should not take more than 10 to 15 minutes. Pour the halva into a shallow pyrex or china dish, and decorate it with thinly sliced almonds and cardamom seeds or nutmeg. Instead of all sugar, I have used 4 oz. sugar and 1 ½ tablespoonfuls honey. After it is ready, it can be kept hot in a covered dish in a very low oven for an hour or so. It can be re-heated, which should be done very slowly, so that the halva does not become too stiff. It is considered very nourishing, and goes well with puris—a famous variety of indian bread.
Ingredients:
2 ½ tablespoonfuls (4 oz.) set butter fat
4 oz. semolina
6 oz. sugar
2 oz. milk
10 oz. water
2 tablespoonfuls sultanas
2 tablespoonfuls sliced almonds
1 ½ teaspoonfuls crushed cardamom seeds or grated nuts
A pinched of saffron
For 4 people.
Mix the sugar, saffron, milk and water, and boil for a few minutes; then pour this hot syrup into a jug. Melt the butter-fat in a large saucepan or deep frying pan, mix in the semolina and fry very slowly for about 10 minutes, stirring all the time. When the butter begins to separate from the semolina, and the mixture is a golden colour it is time to pour in the syrup. Add the will-washed sultanas, and boil quickly until all superfluous liquid has dried off, stirring all the time with a large spoon; this should not take more than 10 to 15 minutes. Pour the halva into a shallow pyrex or china dish, and decorate it with thinly sliced almonds and cardamom seeds or nutmeg. Instead of all sugar, I have used 4 oz. sugar and 1 ½ tablespoonfuls honey. After it is ready, it can be kept hot in a covered dish in a very low oven for an hour or so. It can be re-heated, which should be done very slowly, so that the halva does not become too stiff. It is considered very nourishing, and goes well with puris—a famous variety of indian bread.
